Chicken Pepper Bake
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- Potatoes - Store Well
Ingredients
1 pound
boneless chicken breast 2
red or green bell peppers 3 cups
small potatoes 2 Tablespoons
oil 1 teaspoon
Cajun seasoning 1 teaspoon
dry Italian herbsDirections
- Cut the chicken, peppers and potatoes into bite size chunks.
- Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt and black pepper. Toss to coat evenly.
- Place the chicken and vegetables on a metal baking pan. Roast in a 425 degree oven for 35 to 45 minutes or until potatoes are soft and chicken is no longer pink. Toss a couple times while roasting.
- Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
Last updated: 05/01/17
3 Comments for "Chicken Pepper Bake"
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Submitted by Cassie K. on Fri, 05/26/2017 - 09:48It tasted really good! I actually didn't add the Cajun seasoning because I don't like super spicy, so I substited with different seasonings. Also after I pulled it out of the oven it was kind of burnt and stuck to the bottom of the pan so next time I'll add a little bit of oil to the pan. Other than that it was great!
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Submitted by elaine s on Tue, 05/30/2017 - 14:56Adding more oil could increase the calories from fat. Roasting time can depend on the size of the pieces; smaller pieces would be done sooner. Watch closely starting at 30 minutes and poke the veggies with a fork to see if they are done. Chicken bites should not show any pink color inside.
The Food Hero Team
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Submitted by Killer Tomato on Tue, 12/22/2015 - 11:46I used this recipe for a tasting, and it was great! Smelled fantastic while baking, and got very positive feedback from adults. The kids weren't so easy -- couldn't get many to even try it. Oh well -- can't win'em all!